Not all of us have the option of eating or preparing a leisurely breakfast, even on Sunday. In Israel, it’s a regular workday! So we need an alternative — something healthful to grab on the go. I wanted something naturally sweetened, heavy on protein and nutrition, and of course, taste was number one! I take my baking very seriously, especially since I’ve been developing and selling healthful baked goods for the last 20 years. This passed muster, and all my tasters enjoyed it a lot. Freezes well too. Go for it!

Yields 12 bars

• 10–12 Medjool dates, soaked in hot water for 10 minutes and then blended into a paste
• 1/4 cup almond butter
• 1 Tbsp applesauce (for dairy version, use 1 Tbsp plain yogurt)
• 1 Tbsp coconut oil
• 1 egg
• 1/2  tsp vanilla extract
• 1/3  cup 80% spelt flour
• 1/2  cup oats (I use quick oats)
• 1 Tbsp ground flaxseed
• 1–2 Tbsp vanilla protein powder
• 1/4  tsp baking powder
• 1/4  tsp Himalayan salt
• 1/4  cup mini chocolate chips with high cacao count, plus more for sprinkling (optional)
• 2 Tbsp sugar-free dried cranberries, chopped
• 1–2 Tbsp almond butter, for swirling

Preheat oven to 350°F (175°C). Line a 9x9-inch (23x23-cm) pan with parchment paper.

Add the date paste, almond butter, applesauce, coconut oil, egg, and vanilla to the bowl of a mixer and mix well. Add the flour, oats, flaxseed, protein powder, baking powder, and salt and mix to combine. Fold in the chocolate chips and dried cranberries.

Wet hands slightly and press the batter into the pan firmly and evenly. Drizzle the almond butter over the top and swirl lightly with a toothpick. Sprinkle with extra chocolate chips, if desired. Gently flatten the top of the batter.

Bake for 25 minutes, or until golden brown and ready. Cool before cutting.

Note: For a citrusy touch, fold in 1 tsp orange zest, or to taste.